Description
These salted quinoa granola bars are chewy, crunchy, and naturally sweetened with dates and honey. Made with oats, nuts, seeds, and uncooked quinoa, they’re finished with dark chocolate and flaky sea salt for the perfect balance of wholesome and indulgent. Freezer-friendly and ideal for meal prep, with plenty of substitution options listed in the recipe notes to fit your preferences.
Ingredients
- 5 pitted Medjool dates (about 100-120g), soaked in hot water for 10 minutes
- 1/2 cup (125g) almond butter
- 1/3 cup (113g) honey
- 1 teaspoon pure vanilla extract
- 1 cup (85g) old-fashioned whole rolled oats
- 1/2 cup (85g) uncooked quinoa
- 1/2 cup (70g) coarsely chopped almonds
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (70g) sweetened dried cranberries
- 1 Tablespoon chia seeds (feel free to skip)
- 1/4 teaspoon salt
- 2 ounces (57g) semi-sweet or bittersweet chocolate, finely chopped
- flaky sea salt, for topping
Instructions
- Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Drain the soaked dates, then pulse them in a food processor until they form a chunky paste. Transfer to a large bowl. Add the almond butter, honey, and vanilla and stir with a silicone spatula until combined.
- In a medium bowl, stir together the oats, quinoa, almonds, pepitas, cranberries, chia seeds, and salt. Add the dry ingredients to the bowl with the wet ingredients, and stir until evenly combined. This will take some arm muscle!
- Transfer the mixture to the prepared baking pan and press very firmly into an even layer. You want it packed in as tight as possible.
- Bake for 20–22 minutes, or until lightly browned on the edges and set in the center. Remove from the oven and allow to cool completely in the pan set on a cooling rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour.
- Melt the chocolate: Place the chopped chocolate in a small microwave-safe bowl or glass liquid measuring cup. Microwave in 20-second increments, stirring between each, until completely melted and smooth.
- Lift the bars out of the pan using the overhang on the sides, transfer to a cutting board, and cut into bars. You can drizzle with melted chocolate before or after cutting. Sprinkle each lightly with sea salt. Refrigerate the bars for around 30 minutes to set the chocolate.
- Cover and store the bars at room temperature for 1 week or in the refrigerator for up to 2 weeks. Feel free to individually wrap each bar in plastic wrap or parchment when storing.
Notes
- Freezing Instructions: These bars are freezer friendly. Wrap individually in plastic wrap or parchment, then freeze for up to 3 months and thaw before enjoying.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Parchment Paper | Food Processor | Glass Mixing Bowls | Silicone Spatula | Cooling Rack | Flaky Sea Salt
- Quinoa: No need to cook the quinoa before using. It toasts in the oven and adds a subtle crunch.
- Substitution Ideas: Swap the almonds for walnuts, pecans, or sunflower seeds. Instead of almond butter use peanut butter, cashew butter, or sunflower seed butter. You can also replace honey with maple syrup for slightly softer bars. And instead of dried cranberries and/or pepitas, feel free to add extras like dried cherries, chopped dried apricots, flax seeds, coconut flakes, or mini chocolate chips.